Aloor’ Dum
Serves
4
Time
45 minutes
Recipe By
Chef Varun Inamdar
For Walnut Powder
1 cup California walnuts
For Aloor’ Dum
8 potatoes, boiled and peeled
2 cups water
Salt to taste
4 tbsp mustard oil
1 tsp red chilli powder
1/2 tsp turmeric powder
For Gravy
1/2 cup walnut powder
1 tbsp ginger powder
1 tbsp fennel powder
2 tbsp chilli powder
1 tsp asafoetida
2 tbsp curd
1/2 cup water
1 tsp royal cumin seeds
Topping
Roasted California walnuts
For Walnut Powder
1. Dry roast the walnuts in a pan until it’s hot to the touch. Don’t dry roast for a long time, as it may leave out the oil. Keep aside and cool it down.
2. Now add the cooled-down walnuts to a blender and give it a run. Use the pulse option in the mixie. Don’t grind too much, just pulse it for 10 seconds.
3. Now sieve the powder using a sieve. Set the served powder aside. Collect the hard particle and add them to the blender again. Grind them using the pulse option for 10 seconds. Sieve again and collect the fine powder. If needed, sieve and grind again.
4. Cool it down and store it in an air-tight container. Do not attempt to grind all at once, as oil from the walnuts would release and make it pasty.
For Aloor’ Dum
1. In a kadai, heat mustard oil.
2. Poke some holes into the potato and rub turmeric powder, salt and red chilli powder.
3. Fry the potatoes in hot oil, over a medium flame, till golden brown.
4. Reserve the fried potatoes till further use. Also, reserve the oil for making the gravy in the same kadhai.
5. In a mixing bowl, mix all the ingredients for the gravy till it is lump free.
6. Heat the kadhai, once the oil heats up, pour the whipped mixture, very carefully.
7. Stir for a while and then add the potatoes.
8. Cook on a medium flame till oil starts releasing from the sides of the pan.
9. Serve hot, topped with some roasted walnuts.
